Today sees hospitality group Liquid & Larder (The Gidley, Bistecca, Alfie’s, The Rover), leaders in experience-led hospitality, open the doors to two hotly anticipated venues at The EVE Hotel Sydney: Contemporary Mexican restaurant and Mezcaleria, Lottie; and European-inspired neighbourhood hotel bar, Bar Julius.
Situated in the lush oasis of The EVE’s rooftop and emerging as a chic haven to escape, settle in and indulge all year round, Lottie brings a new dining and drinking concept like nothing on offer to Sydney. A stellar team has been put together with the announcement of Lottie Head Chef, Alejandro Huerta (ex. Comedor, Noma Copenhagen & Pujol in Mexico), joining Group Executive Chef, Pip Pratt in the kitchen to deliver an exceptional menu influenced by Alejandros’ experience, heritage and passion for Mexican cuisine.
On joining Liquid & Larder, Huerta said: “I feel like I’m exactly where I’m meant to be. I’ve loved working closely with Pip to help bring this menu to life, showcasing some of the best Mexican flavours and local ingredients that will challenge what Sydneysiders think of Mexican cuisine. I’m excited to showcase new dishes, some inspired by my upbringing, and continue to evolve the Lottie dining experience as we welcome our first guests to our rooftop haven.”
Paired with Pratt’s uncompromising commitment to quality that Liquid & Larder are known for, the Lottie menu fuses authentic flavours of Mexico with fresh Australian produce while highlighting the rich heritage and cultural diversity of Mexico in a 100% gluten free menu.
“After taking a trip to Los Angeles to experience California’s Mexican scene, I found the snackier style dishes to be the highlights and the mains were never quite as exciting, so we’ve gone the extra mile to ensure Lottie’s main dishes are heroes of the menu. We have put a lot of emphasis on flavours and spices that are Mexican at their core, to curate dishes that are unique, interesting and ultimately delicious.” Pratt said.
Located along Redfern’s leafy Baptist Street, Bar Julius has seen the group recruit Head Chef, Will Francis (ex Cam & Hooper London), to take all-day dining to a new level, offering quality hospitality that Sydney has yet to experience in a seamless breakfast-to-dinner setting.
Whether it’s a midday martini or a 3pm espresso, Bar Julius is open from dawn till dusk, offering Sydney a flexible, pan-European dining experience – just don’t expect to work after 5pm, as there’s a ‘no laptops after 5pm policy’ to ensure the evening hours are spent as intended, with a cocktail in hand to the sound of great music and even better conversation.
Open from 6:30am until late, Bar Julius is one of the few venues in Sydney where you can start your day with a refreshing mimosa at breakfast or finish it sipping on an old-fashioned.
The atmosphere is relaxed and inviting, channelling the charm of a quintessential European haunt. From 4-5pm every day Bar Julius’ happy hour features $2 oysters, a $250 375ml bottle of Krug with complementary caviar, a $15 Bar Julius hot dog, $12 negronis and $6 Tanqueray gin and tonic, to name a few.
Liquid & Larder Founder, James Bradey, says the two venues have been designed to level up hotel dining in Australia, “We have spent years perfecting excellent quality hospitality with the food, drinks and service at our existing venues. Now, with Lottie and Bar Julius at The EVE, these restaurants bring something entirely new to our portfolio and Sydney that is set to be really special”
MORE ABOUT LOTTIE:
As you exit the lift onto the rooftop of The EVE you’ll be greeted by warming service from the Lottie team, a large textural cayenne terrazzo bar, with 27 high-top seats (available for walk-ins), pink travertine walls complementing the rooftops of Redfern, 80-seat lavish banquettes, 28-seat semi-private dining area (available to book for a special event) where the sun sets across the rooftop and verdant greenery framing the stunning city skyline.
The entire menu is designed to share, with a focus on high quality ingredients. Expect snackier-style dishes including a ‘raw scallop’ with celery, apple and pickled cucumber; ‘rockmelon and watermelon brocheta’ with housemade Tajin and fresh juice sangrita with the option to add Don Julio Blanco; and ‘beef tartare’ with sea urchin, charred green pepper and crispy potato. Small plates include a ‘raw trout’ with tomato, geraldton wax ceviche, avocado and black habanero oil and a ‘prawn and carrot aguachile with shrimp salsa macha and pickled carrot and jicama.
Larger plates all served with steaming housemade tortillas include a ‘swiss brown tamale’ with pickled shemeji, pinto bean and kombu broth; ‘murray cod pibil’ with achiote sauce and lime onion xnipek and a ‘beef chop’ aged at Liquid & Larder’s central butchery located at Alfie’s, paired with recardo negro, roasted onion, and salsa picante.
The exceptionally crafted drinks menu designed by Ben Ingall, Group Bars Manager focuses on seasonality, championing tequila and agave, to complement the fresh ingredients and bold flavours on your plate. Featuring artisan spirits the cocktails have been designed to mirror the food offering with the same quality. And for the true tequila aficionados, the bar menu offers a selection of unique tequilas including mezcal, sotol, and raicilla.
Ingall said: “We wanted to craft cocktails that are evocative yet familiar for our guests by incorporating ingredients that are unique to Mexico and pairing them with some that are more familiar.”
The cocktail list features ‘espiritu y jugo’ inspired by Mexico’s Agua Fresca, the perfect rooftop drink made with vodka, fresh watermelon juice, lime and salt; ‘elote elote’ a twist on a whiskey sour, with toasted corn; ‘paloma’ with Los Arcos Blanco, ruby grapefruit, vermouth and grapefruit soda; and of course three hero margaritas, a classic Lottie style, a spiced, and a frozen seasonal.
The wine list designed by Liquid & Larder Group Sommelier, Kyle Poole features natural and biodynamic selections, showcasing light whites, intriguing orange wines, and soft reds that celebrate both tradition and innovation. The extensive list is an experience – expressive and designed to be paired with the rich tapestry of Mexican cuisine that defines the food menu.
MORE ABOUT BAR JULIUS:
Located en route to The EVE’s lobby, Bar Julius is a 100-seat sophisticated, European-style hotel bar welcoming the local community and beyond to enjoy its all-day continental dining and drinks menu delivered with Liquid & Larder’s signature flair. Perfect for locals and travelers alike, Bar Julius is a gathering spot where work, leisure, and culture effortlessly come together. You’ll find classic breakfast staples with a playful twist, bistro-style dishes, a world-class wine and cocktail list..
Breakfast is elegant yet approachable, offering a strong dose of nostalgic European classics with an Australian flare. Expect daily baked pastries, ‘croque madame’ with berkshire ham, gruyere and fried egg, ‘french omelette’ with chervil, chives and option to add smoked salmon, caviar or ham; ‘pork hock toast soldiers’ with free range dippy eggs. Some cheekier options include; ‘croissant ice cream affogato’ and ‘pear of the dog’ a boozy pear sorbet on a brioche bun.
From the all day menu, starters include ‘freshly shucked oysters’ with classic or vodka bloody mary grantia; ‘oscietra caviar’ with housemade beef fat crisps; ‘crab salad’ with salt baked kohlrabi, clarified cucumber and chilli oil; ‘crispy lamb belly’ with yoghurt, salsa verde, fennel and preserved lemon; of course, a reincarnation of the famed #9 in the world Gidley Burger, to a ‘Bar Julius burger’ (some say its set to rival The Gidley burger), a ‘Bar Julius hot dog’ undeniably the best hot dog Sydney has on offer; ‘seared bream’ with fennel, moules mariniere, smoked salmon roe and ‘roast lemon and tyme chicken’ with frites and tarragon gravy. Explore the full menu here.
The cocktail list curated by Ben Ingall, Group Bars Manager has designed a ‘crystal mimosa,’ spritzed tableside with orange spray has as much character as it has flavour that will challenge perceptions and delight the senses with its crystal clear clarity. The bar will serve all the classics as well as a seasonal cocktail list. Highlights include, ‘all day mary’ with Ketel One vodka infused with horsradish, tomato, Melbourne Sake Co “Tachiminori”, cucumber, and spice; ‘Bar Julius highball’ with Bar Julius X Archie Rose Tailored single Malt Whiskey and StrangeLove Yuzu soda and ‘sticky date’ martini with vodka, medjool date, Mr Black coffee liqueur, Single O brew, all spice and whey.
At Bar Julius, wine is more than just a beverage, it’s a journey through culture, history, and the art of winemaking. The wine list reflects the elegance and richness of Europe. You will discover emerging and lesser-known regions and varieties, crafted by small, family-owned wineries that emphasise sustainable practices and traditional methods.
Designed by Sydney-based architects SJB, the space combines local identity with global appeal. A rich palette of burgundy, marble, and leather creates a cosy yet lively atmosphere. Australian timbers, bold patterns, and playful artwork inject modern energy, while an original Louise Olsen piece and a striking barrisol ceiling frame the dining room.
Book now to secure your seat at Sydney’s most anticipated restaurant opening of 2025 and be amongst the first to experience Lottie at The EVE, and be sure to stroll into Bar Julius, Sydney’s favourite new hotel bar (walk-ins only), to experience the difference that is a Liquid & Larder venue.